Cherry Tarts

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Cherry Tarts


    For the pastry
  • 200g oat flour (whizz up oats in a blender, can be gluten-free)
  • ½ teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 2 tablespoons coconut oil
    For the cherry jam
  • 150g fresh or frozen cherries, stoned and halved
  • 2 tablespoons water
  • 2 tablespoons stevia
  • 2-3 tablespoons Linwoods Chia Seeds
    For the almond topping
  • 1 tablespoon Linwoods Milled organic flaxseeds + 2 tablespoons water
  • 75g ground almonds
  • 25g stevia
  • ½ teaspoon baking powder
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 2 tablespoons almond milk
  • ½ teaspoon almond extract
  • 4 tablespoons flaked almonds


  1. Make the pastry - Mix together the oat flour and cinnamon in a bowl. Pour in the maple syrup, coconut oil and almond milk and stir to form a dough.
  2. Press into a 6-hole muffin tin (silicone is ideal) to cover the base and up the sides.
  3. To make the jam place the cherries, water and stevia in a pan. Cook on a medium heat for 10 minutes until softened and the juices run, then remove from the heat and stir in the chia seeds.
  4. Leave for 30 minutes to form a jam then roughly mash up.
  5. Preheat the oven to 170 degrees C. Spoon a small amount of the jam into each base to fill up to ⅔.
  6. Mix the ground almonds, stevia and baking powder together in a bowl then pour in the maple syrup, coconut oil, milk and almond extract to form quite a thick batter.
  7. Spoon some of this over each to cover then sprinkle with flaked almonds. Bake for about 15 minutes until golden and firmed up. Leave to cool then pop out onto a wire rack and enjoy!